As we head towards the official end of summer, there is a glut of gorgeous fruit and vegetables.
With the money that you save buying cheap and delicious fruit and veg, why not shout yourself a copy of Veg In (which won the 2011 Gourmond World Cookbook Awards for Best Vegetarian Cookbook in Australia). For just $30 you’ll get 100 simple and nutritious recipes. Talk about a bargain – that’s 30 cents a recipe (or the cost of a couple of strawberries!) Here’s one of the recipes so you can try before you buy!
Stir Fried Tofu and veggies
1 tablespoon peanut oil
1 garlic clove, chopped
½-1 red chilli, chopped (or use ¼-1/2 teaspoon chilli flakes)
1 onion, sliced
300 grams firm tofu, diced or sliced
2 tablespoons tamari (or soy sauce)
300 grams mushrooms, carrots, red pepper – julienned
2 tablespoons Chinese cooking wine
1-2 bunches bok choy, washed, stalks removed and roughly chopped
40 grams cashews, left whole or roughly chopped
2 spring onions, use both green and white ends, chopped
1 teaspoon sesame oil
2 teaspoons cornflour – optional
1 tablespoon cold water – optional
Heat oil in wok.
Add garlic, chilli and onion and fry off until aromatic, about two minutes.
Add tofu and tamari and stir-fry until golden, about two minutes
Add mushrooms, carrots and red pepper and Chinese cooking wine and stir fry on high for a further two minutes.
Add bok choy and cashews and stir through. Allow to cook for one minute.
If there is any liquid at the bottom of the wok, mix together cornflour and cold water and stir through for a minute.
Take off heat. Drizzle with sesame oil and sprinkle with spring onions before serving on a bed of rice or with a drizzle of sweet chili sauce.